We headed up to our trailer in Grand Bend for the long weekend. By the time we added in friends, we were cooking for TEN. Four adults and 6 TEENAGE boys! Planning meals for that large a group can be a challenge at the best of time, but want to know something funny? We don’t have a working stove at the trailer, it’s on the list but we never quite seem to get to it. Instead I cook all my meals on a BBQ, true story, a regular old BBQ… so I have to plan carefully, and get a little, well a lot creative.
For the big day, we decided on Surf and Turf, and we went big! Large juicy Garlic Butter Grilled Shrimp, Grilled Angus Steak with Blue Cheese Crumbles, Grilled Asparagus and last but not least Butter Braised BBQ’d Lobster Tails.
There was something for everyone, and NO leftovers. The Butter Garlic Shrimp were my favourite dish of the night, so I’m going to share that one first. They are so simple to make, but marinating them ahead of time really added to their flavour.
I originally started out using a foil pan, but I wanted the flavour of the grill and the char from the flames to be more present, so I took them off and put them directly on the grill. Luckily they were big enough that they didn’t fall through the grate.. that would be SAD!
I cooked these last, and the steak needed to rest, and the veggies could be served warm or at room temp. I wanted the shrimp and lobster to be hot and fresh of the BBQ without overcooking them. We may or may not have poured a little extra garlic butter over them just before serving.
- 1 large clove garlic chopped
- 1 teaspoon Sea Salt
- 1 teaspoon Old Bay
- 1 teaspoon paprika
- 1/4 cup unsalted butter melted
- 2 pounds large shrimp peeled, tail on
- Melt butter, add seasonings, pour over shrimp and toss well to coat. Cook 2 minutes per side or until shrimp is pink and lightly grilled.